Main Dishes

This recipe is courtesy of my sister, Elizabeth. She's made them for years & they are a perfect recipe for a weekday meal or to take to a potluck. You can keep it simple or make it a little "fancier". Watch me make them here!

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Elizabeth's Lasagne Rollups

Course Main Course
Servings 5 or more
Author Nadia

Ingredients

  • 10-12 lasagne noodles cooked to aldante
  • 1.5-2 cups tomato sauce homemade or commercial
  • 1 500ml cottage cheese low-fat or full fat
  • 1/2 cups grated parmesan cheese or your favourite hard cheese
  • 1.5 cups your favourite vegetable frozen or fresh cooked
  • 1 tsp your favourite mix of dried herbs or single herb
  • 1/2 tsp salt more/less or omit
  • 1/2 tsp black pepper more or omit

Instructions

  1. Cook noodles to al dante. firm. Set aside.

  2. If using fresh vegetables saute them until wilted, with half of the salt and herbs. Set aside until cool. It's easier and quicker to use frozen mixed vegetables. If so measure them out & set aside.

  3. Measure out the rest of your ingredients. 

  4. Preheat oven to 350°F/176°C. Get your baking dish prepared.

  5. In a large bowl add the cooled vegetables, both cheeses, herbs, salt & pepper. Keep back a little of the parmesan cheese. Mix well.

  6. Cover the bottom of your baking dish with about 1/4 cup of the tomato sauce.

  7. Start rolling your noodles by laying each one flat & adding about 1/4 cup of the filling down the middle of the noodle.

  8. Roll it up & add it to the baking dish.

  9. Repeat with the remaining filling & noodles.

  10. At this point you can cover with the remaining tomato sauce, cover & freeze to bake at a later date. If not freezing move to the next step.

  11. Top with the remaining sauce & a sprinkling of cheese baking for 30-ish minutes.

  12. Take out of the oven, letting it sit for 10 minutes, lightly covered. Serve & if you like add a little more parmesan cheese.

Some ingredients that I use, online: 

Club House Organic Oregano Leaves 11g & Splendor Garden Organic Basil, 15gm (Packaging may vary) & Italpasta Whole Wheat Lasagne, 375gm

Previous: Pears on the Stove  video & recipe.
(This post is not sponsored.)

Till next time,

Nadia

and everything nice! Of course, you can make this any time of the year but Peas & Rice is a must for New Year's Day. In my family Rice & Peas is almost always at any holiday or family get-together. This is my take on Guyanese style Peas & Rice. Everyone makes it a little differently & that's okay. Watch me make it here.

Peas & Rice – Guyanese Style

Peas & Rice – Guyanese Style

Ingredients

  • 1 cup prepared black-eyed/pigeon peas
  • 1 cup parboiled rice/long grain
  • 1 tsp vegetable or coconut oil
  • 1 pat of butter, optional
  • 1 medium onion, chopped
  • 1 celery stalk, chopped, optional
  • 1 clove minced garlic
  • 1/2 cup coconut cream
  • 1 cup hot water/broth
  • 1-2 wiri wiri peppers or mild hot pepper of your choice or omit
  • 1-2 pods of cardamon
  • 1-2 sprigs of thyme
  • salt to taste or omit

Instructions

  1. Soak pigeon peas, in fridge overnight in cold water.
  2. Fill water to about an inch above the peas. Simmer until peas are cooked but still firm. This can take an hour or more.
  3. Rinse & set aside.
  4. Toast cardamon in pods. Cool, remove seeds from pod & grind.
  5. Rinse rice & drain.
  6. On a medium-high setting, heat oil in a deep skillet or large pot.
  7. Toast rice, stirring occasionally. About 15-20 minutes.
  8. Add onions, garlic, celery, pepper, cardamon & thyme.
  9. Keep stirring for 5-10 minutes.
  10. Add peas, coconut milk, water, stir. Bring to a boil, then to a simmer. Cover.
  11. Cook until water is evaporated & rice is tender.
  12. Turn off burner, cover & let sit for 10-15 minutes before serving.
  13. Enjoy!

Notes

You can use canned, drained peas to make the process a little easier. Just make sure to drain & rinse them well.

Celery is optional. If I have it on hand, I use it, if not I leave it out.

You can use water or vegetable broth.

You can use coconut cream (1/2 the amount), instead of coconut milk.

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http://nadiadonella.com/2017/02/01/peas-rice-guyanese-style/

Some ingredients that I use, online: 

Certified Organic Cardamom Pods-Gourmet 80g & GRACE Grace Coconut Milk Powder, 300 G & NuPak Long Grain Parboiled Rice, 2Kg
Previous:  video & recipe.
(This post is not sponsored.)

Till next time,

Nadia